Stuffed Mussels
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 113
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 16
- Sodium
- 243
- Total: 20 min
- Active: 15 min
Ingredients
1/2 cup dry white wine
1 pound mussels, scrubbed and debearded
1 Persian cucumber, diced
1/4 cup diced roasted red peppers
3 tablespoons extra-virgin olive oil
2 tablespoons chopped red onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped cornichons
1 tablespoon chopped capers
1 tablespoon fresh lemon juice
1 hard-boiled egg white, diced
Kosher salt and freshly ground pepper
Directions
- Bring the wine to a simmer in a large pot. Add the mussels. Cover and simmer until the mussels open, 5 minutes; drain and let cool. (Discard any unopened mussels.)
- Break off and discard the empty halves of the shells and loosen the mussels from the other halves.
- Toss the cucumber, roasted red peppers, olive oil, red onion, parsley, cornichons, capers, lemon juice and egg white in a bowl; season with salt and pepper. Spoon over the mussels.